Roast Pork Tenderloin with Cherry-Cranberry Glaze
2 whole pork tenderloins, a total of about 1 1/2-2 lbs.
1 16 oz. can unsweetened tart cherries
4 t. cornstarch
1/4 C. brown sugar
1/2 C. dried cranberries
1 t. yellow mustard
Heat oven to 425°F. Season pork tenderloin with salt and pepper. Roast in shallow roasting pan for 20-30 minutes, until internal temperature, measured with a meat thermometer, reads 155-160°F.
Pour glaze evenly over tenderloins during last 10 minutes of roasting time.
Serve tenderloins sliced.
Drain cherries, reserving juice. Add enough cherry-flavored juice to make one cup. In a small bowl, stir cornstarch into 2 tablespoons juice. In small saucepan, combine cornstarch mixture with remaining juice, cherries, brown sugar and cranberries. Cook, stirring, until mixture boils and thickens; stir in mustard.